This rich creamy soup is attributed to French Chef Louis Diat. He recreated the soup in 1917, at the Ritz-Carltono Hotel in beautiful New York city where he worked as a chef.
Diat was born in Vichy, France, where hot potato and leek recipe was a traditional dish. At the opening of the Ritz-Carlton Hotel’s rooftop garden, he served the soup of his childhood, only cold and with cream. He called it Crème Vichyssoise Glacée.
Pronounced: Vish EES Wahz
- 1 large sweet onion, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large Dutch cream potatoes, peeled and thinly sliced
- 6 large leeks, thoroughly rinsed and sliced (white and light green parts only)
- 1 quart chicken broth
- Salt and pepper to taste
- A pinch of nutmeg
- ½ cup heavy cream
- Chives to garnish
- Crusty bread to serve
- In a heavy bottomed pot, or dutch oven, heat the olive oil and the butter, over medium high heat.
- Sauté the onion until translucent (about 2 minutes).
- Add the leeks and sauté until soft (about 4-5 min).
- Add the potatoes and sauté with the onions and leeks for a couple of minutes. Season with salt and pepper.
- Add the chicken broth and bring to a boil.
- Lower the heat and simmer for 30 minutes, or until the potatoes are tender.
- Using an immersion hand blender, puree the soup until smooth. Alternatively, you can work in batches using a regular blender.
- Add the heavy cream and turn the heat back up to medium. Cook for about 5 minutes so it thickens a little.
- Taste for seasoning and add more salt and pepper if necessary. Add a pinch of freshly grated nutmeg. Remove from heat.
- Wait for the soup to cool down to room temperature and chill for at least one hour before serving (overnight the soup gets better).
- Bring soup back from chill, don’t serve it too cold.
- Garnish with two chives across bowl and serve.
Wine: dry sherry is always a good pairing with soups. With creamy soups a crisp Chablis, unoaked Chardonnays or a good Pinot Greigio.
Served hot or cold. Looks impressive in shot glasses for tapas.